Zuppa Toscana
It is still winter and cold here. So another soup. Zuppa Toscana, which literally means “Tuscan Soup”. This is similar to the Olive Garden version which is creamier and richer than the actual original from Tuscany.
One issue I had is that the store shelves are getting bare again here. I was lucky enough that the butcher at the store found about 3 mild Italian Sausage links in the back. Normally, this soup would be made with 5 or 6 links, but I had to improvise. I used the Italian Sausage that I had purchased, but I also added a 1/2 pound of pork sausage. It actually made a really flavorful soup. Since I already had a pork flavor in the soup, I left out the bacon. If you decide to use it cook your bacon first. Drain and set aside, then add it at the end.
The nice thing is that this soup can be made with all Italian sausage or a combination of Italian sausage and pork sausage as I did. I’m sure chicken or turkey sausage would also work.
Remove the mild Italian Sausage from it’s casing. In a large soup or stock pot, brown the Italian sausage, breaking it down into pieces. If you are using a different sausage break it into pieces and do the same. Remove the browned sausage meat and set aside.
Add the diced onion, garlic and celery and sauté until the vegetables are soft.
Add the diced potatoes and browned meat. Mix to combine.
Add the chicken broth and bring to a boil. Season with freshly ground black pepper, garlic powder, kosher salt and a pinch of cayenne pepper. Reduce the heat and simmer for 20 minutes or until the celery and potatoes can be easily pierced with a fork.
Add the diced kale and continue simmering for another 10 minutes. Add the heavy whipping cream and continue to simmer for another 5 minutes stirring frequently. Remove from the heat and serve.
Please give my Zuppa Toscana recipe a try. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
Zuppa Toscana
Zuppa Toscana, a very flavorful Tuscan Soup made with Italian Sausage, potatoes, onion, and kale.
Ingredients
- 3 links mild Italian sausage, small crumbles
- 1/2 pound pork sausage, small crumbles
- 2 tablespoons olive oil
- 1 onion, small dice
- 2 garlic cloves, minced
- 6 ribs celery, small dice
- 2 potatoes, peeled, small dice
- 48 ounces low sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- pinch of cayenne pepper
- 1 small bunch kale, washed, large dice
- 1 cup heavy whipping cream
- 1 cup cooked bacon, small dice (optional)
Directions
- Step 1 Remove the mild Italian Sausage from it’s casing. In a large soup or stock pot, brown the Italian sausage, breaking it down into pieces. If you are using a different sausage break it into pieces and do the same. Remove the browned sausage meat and set aside.
- Step 2 Add the diced onion, garlic and celery and sauté until the vegetables are soft.
- Step 3 Add the diced potatoes and browned meat. Mix to combine.
- Step 4 Add the chicken broth and bring to a boil. Season with freshly ground black pepper, garlic powder, kosher salt and a pinch of cayenne pepper. Reduce the heat and simmer for 20 minutes or until the celery and potatoes can be easily pierced with a fork.
- Step 5 Add the diced kale and continue simmering for another 10 minutes. Add the heavy whipping cream and continue to simmer for another 5 minutes stirring frequently.
- Step 6 Remove from the heat and serve.
